Pink Raspberry Pancake Kabobs

Mini makes everything more fun, so you know this pink raspberry pancake kabob recipe are going to be a hit with the kids! I’ve made pancake kabobs before but this time wanted to make something pink for my kid.  You can make pink pancakes anytime you’re wanting to feel special, or just feeling in the mood for fruity delicious pancakes, but these are one of my specials for Valentine’s Day!

Pink Raspberry Pancake Kabobs Recipe

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I was never a pink girl growing up. Purple? Sure! Pink was for girly girls to me. I was more of a Rainbow Bright with sunshine kind of kid. So when I had my daughter and she eventually went wild for pink I know my own mother was smirking a bit, just thinking about all the times I was not into pink as a kid!

Yet here I am, happily making pink pancakes chock full of raspberries for my pink loving child for Saturday morning breakfast. One, I’ve decided pink and girly? Aren’t as bad as my eight-year-old self believed. Two, pink pancakes are delicious! I decided to make these without food coloring and let the raspberries add the color. I’m not against a little bit of food coloring here and there but decided I wanted to try my hand at making a nice pink color without using dyes this time. (If you do want to add food coloring to make yours look even pinker, The McCormick Color From Nature dyes are my favorite!)

I’ve upped the game; I put them on a kabob stick. My eight-year-old self would have been delighted by that kabob stick. The stick isn’t necessary to enjoying pink pancakes, but it sure does up the fun factor! Slide a raspberry on top and you have pancakes worthy of Valentine’s Day! Pink hearts, love, raspberry pancakes… they all go together.

Even better these pancakes slide easily into a lunchbox. They also freeze well too. I freeze them between wax paper sheets so I can slide out just a few at a time. Toast these raspberry pink pancakes in the toaster oven or microwave them for ten to fifteen seconds. You can also add protein powder to the recipe if you want to give them a boost. Recently, I wrote a sponsored a recipe post for Sneakz Organic featuring Neapolitan Pancakes that you can make using their fab protein powders designed to give kids an extra boost. While that post was sponsored, we keep using the powders in our house. I like how they are a clean product and are a great way to give a meal a little extra boost or protein every now and then. You could easily add Sneakz Organic protein powder in either vanilla or strawberry to this raspberry pancake recipe too, we do sometimes in our house. I just add one scoop to the recipe below, but it’s totally optional and I don’t do it every time.

Pink Raspberry Pancake Kabobs

Kristy Richardson

Easy and delicious, these vegan pink pancakes are naturally colored with raspberries. Make them for a delicious snack, breakfast or desert the kids will love.

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PREP TIME 10 mins

COOK TIME 15 mins

Course Breakfast

Cuisine American

Servings 6 Servings

Calories 240 kcal

Ingredients

  

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• 1.5 cups flour
• 1 tablespoon baking powder
• .5 teaspoon salt
• 1.25 cups coconut milk
• 1 tablespoons honey
• 3 tablespoons oil
• 1 large egg
• 1 tablespoon vanilla
• 2 large handfuls raspberries
• 1-2 tablespoons flour

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Instructions

 

• Combine flour, baking soda and salt in a bowl.
• With a whisk, mix in coconut milk, honey, oil, egg and vanilla. Whisk well making sure all dry ingredients are combined well, plus a little more!
• Throw raspberries in a blender (frozen is fine) and blend until smooth.
• Add raspberries to pancake batter combined with one tablespoon of flour. Whisk together well. Batter will turn pink!
• If your batter is extremely liquidy add an additional tablespoon of flour and whisk in well. 
• Using a tablespoon, spoon batter onto a frying pan set to medium to low heat in small circles. WIthin 10-20 seconds batter will begin to bubble, flip pancakes!
• Continue cooking pancakes in small batches, pancakes will cook quickly as they are mini sized!
• Break a standard kabob skewer in half. Thread mini pancakes onto the kabob. Top with a fresh raspberry. Eat and enjoy, or freeze for later!

Notes

Adding flour to the end helps you thicken up the batter. Raspberries can vary on their liquid content, but for most batters between one and two tablespoons should thicken enough that your batter will not be runny. Batter should be liquidy enough that it moves when it hits the pan a little, but should not run across the whole pan.

Nutrition

Calories: 240kcal

Keyword allergy friendly, breakfast

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So how would your kid react to pink raspberry pancakes kabob recipe? Does your kid love food on a stick? Tell me your thoughts in the comments!